Chewy, rich, and full of chocolate, these are simply The Best Brownies Ever.


There are several different types of brownies. Some are heavily fudge-like and some are more cakey. Then there are the additions—some have frosting on top and others are filled with nuts. There are even Triple Chocolate Brownie Cookies. With so many different combinations and types, these brownies are the best go-to classic brownie recipe.

Brownies have five basic ingredients: Butter, chocolate, sugar, eggs, and flour. For this recipe, I opted to use chocolate and cocoa powder for extra chocolate flavor. I used bittersweet chocolate, but you can easily substitute semi-sweet if you are not a fan of dark chocolate. I melted the bittersweet chocolate with butter. Adding a higher fat content and less flour will result in a more fudge-like brownie texture. Also, for added richness and moisture, I used four whole eggs.

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Cooking Tip:

The key to a really tender brownie is to not over mix the batter. The flour is added last after all the other ingredients have been fully combined and are smooth. It”s important to fold in the flour just until combined and then stop stirring. The more you mix, the more you overwork the gluten. Overworked gluten results in a tough brownie. Just mix until the flour is incorporated and then pour into the prepared baking pan.

I made this batch for a recent trip to NYC to visit some friends. Another great thing about brownies is that they travel well—even on a four-hour bus ride. They all enjoyed these rich and fudgy brownies. What kind of brownies do you like best? Fudgy or cakey?


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The Best Brownies Ever

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 16 brownies

The Best Brownies Ever


  • ½ cup unsalted butter
  • 8 ounces bittersweet chocolate, chopped
  • ½ cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ¼ teaspoon salt
  • 1 ½ cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350 degrees and line an 8x8-inch pan with parchment paper with a 1-inch overhang on two sides.
  2. Melt the butter and chocolate in a heatproof bowl in a double boiler or in the microwave, stirring occasionally. Once melted and smooth, let cool off the heat for 10 minutes.
  3. Meanwhile, in a separate bowl, combine the flour, cocoa powder, and salt.
  4. Once the chocolate mixture is cool, whisk in the sugar and mix until combined. Add in the eggs, one at a time, mixing each in completely before adding the next. Whisk in the vanilla extract and mix until smooth.
  5. Fold in the flour mixture and mix until just combined.
  6. Pour into the prepared pan and bake for 30-40 minutes. Let cool in the pan. Then use the parchment handles to lift the brownies to a cutting board. Cut into 16 equal size squares.


Glass baking dishes tend to take more time to bake and metal pans usually take less time.